At Stephan Courseau’s neo-French-brasserie-steakhouse, you’ll find a menu graced by meats supplied by the restaurant’s own butcher shop. And if that isn’t enticement enough for serious carnivorous set, try the rotisserie chicken with rosemary jus or sides and ethereal velouté soups that prove that its opulence is understated and totally relevant. Georgie’s butcher shop peddles pedigree as well, with fresh cuts and charcuterie.
